skip to Main Content

Chili-Rubbed Salmon with Peach Salsa

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Peach season is drawing to a close, but I was able to squeeze in one last fresh peach recipe from my fresh-from-the-farm peaches, and there are no regrets here.  A little bit of coconut sugar in the rub assures caramelization on the grill, which makes this melt in your mouth healthy salmon a delight on its own.  Top it with the incredibleness of fresh peach salsa and it takes WOW! to WOWIE!  I know you’re going to love this Chili-Rubbed Salmon with Peach Salsa.

The salsa recipe was adapted from natashaskitchen.com.

Chili-Rubbed Salmon with Peach Salsa
Chili-Rubbed Salmon with Peach Salsa

Chili-Rubbed Salmon with Peach Salsa

Course: Dinner, Main Dish
Cuisine: Fish, Grilling, Mexican, Seafood
Recipe Type: 90/10 1-2-3 Eat, 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Paleo, 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Chili Rubbed Salmon

  • 1 tsp Chili Powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 Tbsp coconut sugar
  • 1/4 tsp pepper
  • 4 each salmon fillet 4-6 oz each, wild caught preferred

Peach Salsa

  • 1/2 pint grape tomatoes see notes
  • 1/2 each red bell pepper
  • 1/2 each jalapeno
  • 1 Tbsp pickled jalapeno slices or fresh jalapeno
  • 1 Tbsp juice from jalapeno jar
  • 1/2 each red onion
  • 3/4 lbs peach fresh, about 2 medium
  • 1/4 bunch cilantro
  • 1 Tbsp lime juice
  • 3/4 tsp kosher salt
  • 1/4 tsp pepper

Instructions

Peach Salsa

  • Quarter tomatoes and place in large bowl. Seed and stem bell pepper and dice. Add to tomatoes. Finely dice jalapeño peppers (deseed and destem if using fresh). Add to tomato mixture. Chop pickled jalapeños and add to tomato mixture. Add juice from jalapeño jar. Finely dice red onion and add to bowl. Remove pits from peaches and finely dice. Add to bowl. Chop cilantro and add to bowl along with lime juice, kosher salt, and pepper. Cover and refrigerate while you make the salmon.

Chili-Rubbed Salmon

  • Preheat grill over medium heat. Spray grill pan or basket with cooking spray. Combine first 5 ingredients in a small bowl. Stir well to combine. Sprinkle over skinless side of salmon. (If salmon is skinless on both sides, sprinkle over one side.) Place salmon skin-side down (or plain side down if skinless) on grill pan. Grill 8 minutes or until fish flakes easily with fork. Remove from grill pan and place on a serving platter. Top with salsa.

Notes

We used Wild Wonders multicolored grape tomatoes in our test, which added a fantastic array of color to the salsa.
Tried this recipe?Let us know how it was!
COMMENTS
This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back To Top
Send this to a friend